Blue Cayenne

I’m imagining myself enjoying a bowl of this wonderful Fasolada soup on a lazy afternoon in a boisterous Greek taverna. Outside, the turquoise waters of the Aegean Sea lap gently against faded fishing boats beached on the sand . Bottles of Fix beer and a carafe (or two) of retsina are lined up on my table. The sublime music of Mikis Theodorakis fills the space. (There is a handsome Greek guy too, but that is another story.)

Fasolada is a traditional Greek dish. In fact, some call it the Greek National Dish. I guess Moussaka and Fasolada will have to fight it out for that title. They’re both Olympian contenders to be sure.

As the story goes, the King of Athens, traveling to Crete to kill the Minotaur, needed a sacrifice to honor the god Apollo. When the time came, the cupboards were pretty bare and bean soup (fasolada) was presented as the offering. Greeks have been celebrating and enjoying the soup ever since.

In addition to being thrifty, this soup is healthy. It is rich in protein, iron and fiber. It also incorporates a good stir of heart-healthy olive oil at the end of cooking to give it its wonderful creamy texture.

Hope you enjoy this soup.

Bon Appetit or, as the Greeks say, Καλή όρεξη!

This recipe is adapted from one that appears in The Milk Street Cookbook. You can buy the book here.

Gorengan. Tempura. Kuku. Bhaji. Beignet.

Everybody makes fritters.

Even Martha Washington. She made Ale and Apple Fritters– presumably for an appreciative George.

A fritter, by definition, is simply a fried pastry. It can be either sweet or savory and can include fruit, vegetables, seafood or meat in the fritter.

Here is, I think, a great savory fritter recipe.

Why not serve it as an hors d’oeuvre with cocktails? I enjoyed my savory fritters with a Campari Negroni  (or two) and a leisurely late afternoon reading of the Sunday New York Times.

This recipe is adapted from a Melissa Clark recipe here.

Fall.

Crisp, cool mornings.

Pungent loamy soils and bursts of intense garden color.

Juliet lifting her tiny nose to savor the new chill in the air.

Soup weather. Finally.

Spicy Fresh Corn and Coconut Soup

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Ingredients

• 5 Ears yellow corn (or 5 cups of frozen corn kernels)
• 2 T. olive oil
• 2 shallots (thinly sliced into rings)
• 3 garlic cloves (minced)
• 1 (1-inch) piece ginger (peeled and minced)
• 1 jalapeno or red chile pepper (minced)
• 4-6 red potatoes (cut into 1-inch cubes or larger)
• 2 1/2 C. vegetable broth
• 1 15-ounce can full-fat coconut milk
• 2 T. fresh lime juice
• Kosher salt
• Cilantro leaves, sliced pepper, corn kernels to garnish

Instructions

1. Prepare corn. If you are using fresh corn, cut the kernels off the cobs and put the kernels in a bowl. If you are using frozen corn, defrost.
2. Heat olive oil in a large soup pot and add sliced shallots, garlic, ginger, and chile and saute. Stir the mixture and saute until the vegetables are fragrant. This will take about 3 to 5 minutes. Add corn kernels to the mixture and continue cooking for about 3 more minutes. You want the corn to begin to soften and to brighten in color.
3. Add potato chunks and stir. Cook for 1 to 2 more minutes.
4. Add the vegetable broth and the coconut milk and bring soup to a boil. Reduce the heat to a simmer, cover the soup pot and continue to cook for 8 to 10 minutes until the potatoes are tender all the way through.
5. Ladle about half of the soup into a blender and blend until smooth. Return the blended soup to the soup pot. Thin with additional vegetable broth if necessary.
6. Add lime juice and salt to taste. Ladle soup into bowls and garnish.

Nutrition

Calories

397 cal

Fat

28 g

Carbs

37 g

Protein

2 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

215

https://bluecayenne.com/soup-weather-spicy-fresh-corn-and-coconut-soup

This recipe is adapted from a Sarah Jampel recipe that appeared here in the NY Times.